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Author: Mary A. Wilson
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 516
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Book Description
Author: Mary A. Wilson
Publisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 421
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Book Description
DigiCat Publishing presents to you this special edition of "Mrs. Wilson's Cook Book" (Numerous New Recipes Based on Present Economic Conditions) by Mary A. Wilson. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Author: Mary Elizabeth Lyles Wilson
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 190
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Book Description
Author: Mary Elizabeth Lyles Wilson
Publisher:
ISBN: 9781021677006
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author: Melba Wilson
Publisher: Simon and Schuster
ISBN: 1476795304
Category : Cooking
Languages : en
Pages : 256
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Book Description
Wilson invites you to experience the delicious foods of her heritage. She melds the down-home country cooking of her Southern roots with the urban cultural influences of New York City. Also included is a treasure trove of delightful stories and wisdom from the heart of her bustling kitchen.
Author: Mary Elizabeth Lyles Wilson
Publisher: Franklin Classics
ISBN: 9780342640171
Category :
Languages : en
Pages : 178
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Mary Elizabeth Lyles Wilson
Publisher:
ISBN:
Category : Cake
Languages : en
Pages : 190
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Book Description
Author: Mrs. T. J. V. Owen
Publisher: Applewood Books
ISBN: 1429011521
Category : Cooking
Languages : en
Pages : 370
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Book Description
Originally published in 1871 in Springfield, Illinois by Mrs. Owen, this collection of simple recipes was intended to be used by those on the frontier, as well as those in the cities.
Author: Mrs. Mary A. Wilson
Publisher:
ISBN: 9789389582390
Category : Cooking
Languages : en
Pages : 382
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Book Description
Mrs. Wilson's Cook Book: Numerous New Recipes Based On Present Economic Conditions This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature. In an attempt to preserve, improve and recreate the original content, we have worked towards: 1. Type-setting & Reformatting: The complete work has been re-designed via professional layout, formatting and type-setting tools to re-create the same edition with rich typography, graphics, high quality images, and table elements, giving our readers the feel of holding a 'fresh and newly' reprinted and/or revised edition, as opposed to other scanned & printed (Optical Character Recognition - OCR) reproductions. 2. Correction of imperfections: As the work was re-created from the scratch, therefore, it was vetted to rectify certain conventional norms with regard to typographical mistakes, hyphenations, punctuations, blurred images, missing content/pages, and/or other related subject matters, upon our consideration. Every attempt was made to rectify the imperfections related to omitted constructs in the original edition via other references. However, a few of such imperfections which could not be rectified due to intentional\unintentional omission of content in the original edition, were inherited and preserved from the original work to maintain the authenticity and construct, relevant to the work. We believe that this work holds historical, cultural and/or intellectual importance in the literary works community, therefore despite the oddities, we accounted the work for print as a part of our continuing effort towards preservation of literary work and our contribution towards the development of the society as a whole, driven by our beliefs. We are grateful to our readers for putting their faith in us and accepting our imperfections with regard to preservation of the historical content. HAPPY READING!
Author: Mary Elizabeth Lyles Wilson
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 166
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Book Description
Author: Mary Elizabeth Lyles Wilson
Publisher: Andesite Press
ISBN: 9781297747854
Category :
Languages : en
Pages : 196
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
